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With all the colorful, just-picked produce available in the summer, it’s hard not to be inspired to whip up a salad. Nature has already done most of the work by providing a garden of glorious, healthy ingredients. All you need to do is pull them together and drizzle with a dressing that allows them to shine.

All too often, though, the dressing we choose does more damage than good, drowning fresh produce in artificial ingredients and unhealthy fats, and adding hundreds of calories. But making tasty, low-cal dressings couldn’t be easier.

Here are three for you to try.

The first is a classic creamy ranch made lighter by subbing much of the mayo with Greek yogurt. It’s so rich and flavorful you will never miss the extra fat and calories. It begs to be used as a dip for cut veggies or to dress a crisp green salad.

Then there is a subtly sweet balsamic vinaigrette lightened with orange juice. The juice replaces about half the oil in the traditional recipe and brings a citrusy punch.

Finally, there’s a dressing that uses nutrient- and fiber-rich avocado as its base, which lends it a stunning pale green color and a decadent, buttery taste. Spiked with tangy buttermilk, lemon and herbs, it offers a gentle yet bright flavor to any salad or a simple sliced ripe tomato.

NOTE: All dressings will keep in the refrigerator two to three days in an airtight container.

For all recipes, whisk together all of the ingredients in a medium bowl, until well combined.